Peach Pie

Peach Pie

Don't have peaches?  Any stone fruit like nectarines or plums work great in the recipe, too!
Servings
8 servings
Prep time
25 minutes
Cook time
50 minutes
Passive time
n/a

Ingredients

  • 1 package Gluten Free Pie Crust Mix , prepared and chilled
  • 6 - 7 Peaches medium, ripe, sliced 1/4 - 1/2-inch thick (about 6 cups)
  • 1 Tbsp Lemon Juice
  • 1 cup Sugar
  • 1/4 cup Tapioca Flour
  • 1/8 tsp ground Cinnamon
  • pinch ground Nutmeg
  • pinch Salt
  • 1 Egg (optional)
  • 1 Tbsp Water (optional)

Instructions

  1. Preheat oven to 425°F.
  2. Remove dough from the refrigerator and let sit at room temperature until malleable. Roll ½ of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.
  3. Combine sugar, tapioca starch, spices and salt. Toss with peaches, then add lemon juice. Pour into prepared pie shell.
  4. Roll the remaining ½ of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.
  5. If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.
  6. Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.
  7. Let cool before serving.

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